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News Feed: April 16, 2012

by jbfauthor on April 16, 2012

eggs in the James Beard House kitchen

 

An interview with JBF Award nominee Jamie Bissonnette. [The Foodie Journal]

 

Thomas Keller's "lost" years. [GT]

 

Tom Colicchio on roasting fish in a salt crust. [LAT]

 

In honor of National Grilled Cheese Month, a cheese "melt-ability" scorecard. [Boston Globe]

 

A tour of James Oseland's kitchen. [... Read more >

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Q & A with Seamus Mullen of Tertulia

by Elena North-Kelly on April 16, 2012

Seamus Mullen of Tertulia, interviewed by the James Beard Foundation

 
 

A Vermont-raised chef may not be the likeliest candidate to serve the most sought-after tapas in New York City, but ever since Seamus Mullen and his slow-grilled turbot scored a rave from the Times, it’s been nearly impossible to score a seat at his restaurant, Tertulia. If you have eaten there, you know why it’s nominated for a Best New Restaurant award. Read on to see what Mullen told us about the lessons he learned while cooking in Spain, the challenges of cooking authentic Spanish cuisine in America, and where he likes to nosh on his days off. 

 
 
JBF: What’s the story behind the name Tertulia?
 
SM: In Spanish a tertulia translates to a chat or a get-together. It's usually accompanied by wine and, inevitably, food. When I was in college studying Spanish literature, we had a weekly tertulia at my

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On the Menu: April 14 through April 21

by jbfauthor on April 13, 2012

The Beard House

 

Here’s what JBF has planned for next week:

 

Monday, April 16, 7:00 P.M.
Bill Telepan and Friends
What’s better than a market-driven dinner created by chef Bill Telepan? How about a feast of local, seasonal, sustainable cuisine prepared by Telepan and like-minded chefs from around the country right here at the Beard House? Join us as we welcome some of America’s top chefs for a spectacular spring dégustation.

 

Tuesday, April 17, 7:00 P.M.
Notes of the Northwest
Nestled on 18 acres of restored wetlands, the progressive Cedarbrook Lodge has a deep commitment to sustainable practices that extends to its culinary endeavors: the chefs hand-pick their ingredients from local farms, ranches, waters, and their own sprawling on-site garden.... Read more >

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News Feed: April 12, 2012

by jbfauthor on April 12, 2012

Tartlets

 

A guide to alcohol-serving fast food restaurants. [Slate]

 

Game of Thrones-inspired fare joins the ranks of other TV show-based cookbooks. [Newsweek]

 

A nutritionist's take on caffeine. [Food Politics]

 

Mark Bittman isn't a fan of most cooking shows. [Eater]... Read more >

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Q & A with Fiola's Fabbio Trabocchi

by Elena North-Kelly on April 12, 2012

Fabbio Trabocchi of Fiola, nominated for the James Beard Foundation's Best New Restaurant award

 

When the Washington, D.C.-based eatery Fiola opened its doors in 2011, it was immediately met with rave reviews for its seasonally driven Italian cuisine—and now it's nominated for our Best New Restaurant award. We got in touch with chef/owner and JBF Award Winner Fabio Trabocchi to discuss what inspired him to become a chef, his favorite spring dish, and what he considers to be the best resource on authentic Italian cuisine.

 

JBF: What’s the significance of the name Fiola?
 
FT: It’s a word from an Italian dialect from the Le Marche region of Italy, which is where I’m from. It’s comparable to "sweetheart" in English.
 
JBF: What’s your favorite dish on the menu right now and why?
 
FT: Anything that involves shellfish, seafood, and spring vegetables. One of my favorite... Read more >

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Green News Feed: April 12, 2012

by Elena North-Kelly on April 12, 2012

Photo by Erin Gleeson

 

A new initiative serves dinner to hungry kids at school. [NPR]

 

Sustainable California wineries celebrate Earth Day throughout April. [Treehugger]

 

The plastic bag war is moving toward the produce aisle. [GOOD]

 

Ten foods with more ammonia than pink slime. [Grist]... Read more >

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2012 JBF Scholarship Applications Now Available

by Anna Mowry on April 11, 2012

Volunteers from the Institute of Culinary Education

 

Are you eager to attend culinary school, but are in need of a boost? Applications for James Beard Foundation scholarships and professional grants are now available online. You’ll find information about eligibility, a list of the scholarships we award, and all the necessary paperwork. Learn more here.

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News Feed: April 11, 2012

by jbfauthor on April 11, 2012

Soup

 

Physicians aim to make "healthy" food more "craveable." [NYT]

 

A budget-friendly chicken dinner is the perfect remedy for the tax-day blues. [BA]

 

Chef Anne-Sophie Pic discusses success and being a woman in an industry dominated by men. [CNN]

 

A family recipe keeps tradition—and memories—alive. [GT]... Read more >

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Recipes from the Best of the Best: Jeremiah Tower's Seafood Shooters

by JBF Editors on April 11, 2012

Jeremiah Tower's shrimp and oyster shooters

 

A tray of raw or lightly cooked seafood is always an invigorating opening act to a feast. In this starter from JBF Award winner Jeremiah Tower, fresh oysters and shrimp are spiked with Tabasco, horseradish, fresh shallots, and vodka, creating perfectly balanced bites of brine and bite that will perk you up for the rest of the meal. Get the recipe here.

 

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JBF has recently released The James Beard Foundation’s Best of the Best: A 25th Anniversary Celebration of America’s Outstanding Chefs. This must-have book features delicious, signature recipes from every winner of the Foundation’s Outstanding Chef Award. When we went to press, space required that we omit some surplus... Read more >

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Recipe: Braised Pork Cheeks with Three-Onion Ragoût

by Anna Mowry on April 10, 2012

Chef Sondra Bernstein's recipe for braised pork cheeks with three-onion ragoût, adapted by the James Beard Foundation

 

This allium-abundant recipe from Sondra Bernstein, who cooks "country food with a French passion" at the girl + the fig in Sonoma, features a decadent ragoût made with a trio of onions. Bernstein roasts sweet and cipollini onions to deepen and focus their flavor, creating a rich accessory for the centerpiece of luscious braised pork cheeks. Red pearl onions are quickly blanched to preserve their zesty freshness, which brings a welcome bit of bite to the dish. Get the recipe here.

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